tuscan beef stew

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you&#039;ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo - Tuscan Red Wine Stew

beef

red wine (Chianti

garlic

tbsp black pepper

tsp sea salt flakes salt

olive oil

Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn&#039;t stick or the meat at the top dries out.

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.

https://embed.mediavine.com/videos/pzhg7iqhbcuetekjz2hs

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you’ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo Tuscan Red Wine Stew

Peposo is a hearty Tuscan stew of beef that&#39;s braised in chianti and black pepper until tender and served with crusty bread.

Peposo

roast

salt

chianti

coarse black pepper

Using paper towels, pat the beef chunks very dry.  Season with salt on all sides.

Heat a large Dutch oven to medium heat.  Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden.  Remove the garlic cloves but save them for later.

Add the beef without crowding the pan (work in batches).  Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate.  Repeat for subsequent batches.

Add the black pepper to the oil and cook for 30 seconds.  Turn the heat up to medium-high and add the red wine.  Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon.  Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.

Return the seared beef and garlic cloves to the pot and cover with the lid.  Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender.  Make sure to stir the meat every so often and to check for tenderness.  The meat should be tender but not falling apart.

Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil.  If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes.  Enjoy!

https://www.youtube.com/watch?v=P5cnh1xIxHo

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Today we're making Peposo, the most delicious Tuscan beef and black pepper stew!  It has only 4 main ingredients and is very easy to make.  You can serve it with creamy polenta or a loaf of crusty bread.  I hope you enjoy it!

ALSO WATCH ITALIAN BEEF STEW!
https://youtu.be/O20gk94cS5U

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PEPOSO (TUSCAN BEEF PEPPER STEW) RECIPE:
https://www.sipandfeast.com/peposo/

INGREDIENTS (WITH GRAMS AMOUNTS)
2.5 pounds beef chuck (1134 grams) - cut into chunks
2 teaspoons  kosher salt (10 grams)
3 tablespoons olive oil ( 41 grams)
8 cloves garlic - smashed
1 750ml bottle Chianti - or Sangiovese, Super Tuscan, etc.
1.5 Tablespoons (10 grams) of coarse black pepper 

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Peposo - Tuscan Red Wine Stew

Peposo

Top 2 tuscan beef stew recipes from across the web

The most viewed tuscan beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peposo - Tuscan Red Wine Stew

Peposo

The most viewed tuscan beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine